Description
Need dinner in a hurry? You’re covered with this butternut squash spinach and tortellini soup that is done in less than 30 minutes!!
Ingredients
Units
Scale
- 2 Ribs Celery
- 1 cup Onion, finely chopped
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 tsp Thyme
- 2 Cloves Garlic, minced
- 4 cups Butternut Squash, peeled and cubed (1 Neck of 1 Large Butternut Squash)
- 3 cups Fresh Spinach (3 large handfuls)
- 1 package Fresh Store bought Cheese Tortellini
- 6 cups Low-Sodium Chicken Broth
Instructions
- In a stock pot, add in butter and olive oil and melt together. Add onions and celery to the stock pot and allow them to soften and become translucent. Stir occasionally.
- While that is going on, peel and dice the neck of one butternut squash. Set aside.
- Add thyme and garlic to the stock pot and stir in.
- Add in the cubed butternut squash and allow the simmer in the bottom of the pan so that squash softened and the edges start to brown slightly. About 5 minutes.
- Pour in low sodium chicken broth. Bring soup to a simmer.
- Once simmering, add in cheese tortellini. Add in spinach and allow to wilt. Simmer for two minutes. Then serve.